Cook polenta according to packet instructions, mixing in plenty of parmesan and butter (or olive oil, for a more health-conscious weekday meal). Meanwhile, soft poach the eggs in boiling water with a tablespoon or two of white vinegar. Slice garlic into fine slivers and saute in a frypan with a little olive oil until almost coloured golden, then add a few handfuls of spinach leaves. Wilt the spinach and allow the garlic to finish colouring before removing from the heat. When all is done, scoop your desired serve of polenta into a warmed dish and gently place a poached egg on top. Serve with the wilted, garlicky spinach, and season all with plenty of sea salt flakes (trust me, they’re better and worth the investment), fresh cracked pepper and parmesan cheese.

Recipe is inspired by Jamie Oliver’s “Polenta with Eggs” in Jamie Magazine, The Italian Issue, 2012.

Inspired over a year ago (and well before this blog was started), by Jules at The Stone Soup, this beautiful scrambled egg recipe will change your scrambled egg paradigm. The secret ingredient? Creamed-corn. Yes, creamed corn.

(Anyone remember “Hope Floats?”Bernice Pruitt: Is this where you were “cream of corn”?Birdee Pruitt: “Queen of Corn,” honey. Three years runnin’. A feat unsurpassed in the history of Smithville.)

I won’t give some detailed recipe. You’ll find it’s well done on Jules’ site, here. (Which, by the way, is an incredible food blog around healthy, minimalist cooking. I’ve found some of my favorite recipes on her blog.) But the gist is it involves eggs, butter, creamed corn, and some ricotta stirred through at the end. Shave some fresh parmesan over it at the end and serve with some spicy chorizo, split and cooked under the grill for around 4-5 minutes each side.